PORK TENDERLOIN WITH CREAM SAUCE

Pork Tenderloin with Cream Sauce image

"We had the pork at a German restaurant in Nebraska. I tried the recipe at home and have been making it every since," says Cathy Dwyer of Freedom, New Hampshire.

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/2 cup chopped carrot
1/3 cup chopped onion
3 tablespoons butter
1 pork tenderloin (3/4 pound)
1 cup beef broth
2 tablespoons lemon juice
1/2 teaspoon grated lemon zest
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
1-1/2 teaspoons all-purpose flour
2 tablespoons half-and-half cream
2 teaspoons minced fresh parsley

Steps:

In a large skillet, saute carrot and onion in butter for 2 minutes. Add the pork; brown on all sides. Stir in the broth, lemon juice, lemon zest, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 16-18 minutes or until a thermometer reads 160° and juices run clear. Remove meat and keep warm., Strain pan juices, discarding vegetables and bay leaf. Return 1/4 cup to skillet. Combine flour and cream until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork; sprinkle with parsley.

Nutrition Facts : Calories 278 calories, Fat 13g fat (6g saturated fat), Cholesterol 118mg cholesterol, Sodium 226mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.